Entree-Beef: Babyback Ribs

From Doug Carey

Ingredients
3 full slabs of babyback ribs
Olive oil
Paprika
Onion powder
Lawry’s seasoning salt
Garlic powder
Barbecue sauce

Directions
If the ribs are full-size, remove the membrane from them.

First, rub olive oil onto the ribs. Spray vinegar over the surface of the ribs. Sprinkle paprika, onion powder, Lawry’s seasoning salt and garlic pepper onto the ribs and rub in. Let marinate in a Ziploc bag for a few hours.

Cover completely with Saran wrap and cook at 225 degrees for 4 ½ hours in the oven. Remove from oven and drain drippings from wraps. Cut each slab of ribs in half.

If you want the “taste” the grill gives, preheat the grill to the lowest setting. Warm up the ribs on the grill for approximately 15 minutes on the low setting. Brush on a layer of barbecue sauce while on grill.

Serve ribs hot, with a side of barbecue sauce. Serves six people (1/2 slab per person).